Description
Skyr is a high‑protein, low‑fat fermented dairy product whose texture and flavor are governed by lactic acid production and casein micelle stabilization at controlled temperatures.
Technical
During fermentation, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus metabolize lactose to lactic acid, lowering the pH to 4.5–4.7. The acidification induces casein micelle aggregation, forming a thick, creamy matrix while preserving whey proteins. Precise control of temperature, time, and starter inoculum is essential to prevent spoilage and maintain product quality.
Science
Primary Reaction
lactic acid fermentation of lactose by L. delbrueckii subsp. bulgaricus and S. thermophilus
Sensory Profile
Aroma ()
creamymilkyslightly tangyrichsmoothfreshbutteryculturedmildly acidicnutty